Description
This Thai Beef Salad is a fresh, flavor-packed dish made with juicy steak, crisp vegetables, and a zesty lime dressing. Perfect for a quick, healthy meal that feels restaurant-quality at home.
Ingredients
Scale
Dressing
- 1 clove garlic (minced)
- 1 jalapeño (halved)
- 1 lime (juiced)
- 1½ tablespoons fish sauce
- 2 tablespoons minced lemongrass
- 1¼ teaspoons brown sugar
- ¼ teaspoon red chile flakes
Steak
- ½ tablespoon vegetable oil
- 1 New York strip steak (1-inch thick, 9–10 oz.)
Rice Powder
- 2 tablespoons uncooked jasmine rice
Salad
- 2 medium shallots (thinly sliced)
- ¼ cup fresh mint leaves (chopped)
- 3 tablespoons cilantro (chopped)
- Lettuce (your choice)
- Cherry tomatoes (halved)
- Cucumbers (sliced)
Instructions
- Make the dressing:
In a bowl, mix garlic, jalapeño, lime juice, fish sauce, lemongrass, sugar, and chile flakes. Stir well and adjust to taste. - Toast the rice:
Heat rice in a dry pan over medium-high heat. Stir until golden (about 10 minutes). Cool and grind into a coarse powder. - Cook the steak:
Heat oil in a skillet over medium-high heat. Sear steak for 5–6 minutes per side until medium-rare. Let rest 5 minutes, then slice thinly. - Assemble the salad:
In a bowl, combine steak, shallots, mint, and cilantro. Pour dressing over and toss gently. - Finish and serve:
Sprinkle toasted rice powder, toss again, and serve over lettuce with tomatoes and cucumbers.
Notes
- Letting the steak rest keeps it juicy and tender.
- Adjust spice by adding or reducing jalapeño and chile flakes.
- Toasted rice powder adds a subtle crunch—don’t skip it!
- Best served fresh for maximum flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg